Rigatoni Arrabbiata
Rigatoni Arrabbiata brings the heat with a spicy kick from hot peppers, simmered in a rich crushed tomato sauce. It’s finished with fresh basil and a generous garnish of parmesan cheese.
Servings: 2 servings
Equipment
- 1 Large frying pan
- 1 large pot
Ingredients
- 250 grams rigatoni or pasta similar in size
- 1/4 cup olive oil extra virgin
- 2½ cups canned crushed tomatoes
- 3 garlic cloves minced
- 1 small yellow onion finely chopped
- 1 small hot pepper whole (Thai or Calabrian)
- 1 tsp red pepper flakes
- 3-4 fresh basil leaves whole
- 1 tsp salt
- parmesan cheese grated, to garnish
Instructions
- Prepare your ingredients first: finely chop your garlic and dice your yellow onion.
- In a large frying pan, add olive oil and bring to low-medium heat. Add the diced yellow onion and whole hot pepper. Sauté for 3–4 minutes until the onion is soft, translucent, and fragrant.
- Add red pepper flakes and minced garlic. Sauté for 1 minute, just until the garlic softens (do not burn).
- Add the canned crushed tomatoes and whole fresh basil leaves. Sammy's tip: add a couple of tablespoons of water to the tomato can, swirl, and pour into the pan to get all the tomato left on the sides.Add the salt, stir, and bring to a simmer. Let the sauce simmer for about 20 minutes.
- Once the sauce begins to simmer, cook your rigatoni in a separate pot in heavily salted water according to package instructions. If the pasta finishes before the sauce, toss with a drizzle of olive oil to prevent sticking.
- Once the sauce is done, add the cooked rigatoni to the sauce. Toss to combine thoroughly.
- Serve immediately, garnish with more fresh basil and parmesan cheese.
Nutrition
Calories: 840kcal | Carbohydrates: 125g | Protein: 23g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 1591mg | Potassium: 1358mg | Fiber: 11g | Sugar: 20g | Vitamin A: 1194IU | Vitamin C: 66mg | Calcium: 158mg | Iron: 6mg
